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Tuesday, March 13, 2012

Easy Vegan Stuffed Mushrooms

Once again, I forgot to take a picture! I need to keep the camera by my chair at the table.... Anyway, yesterday was Meatless Monday and as I had purchased some lovely mushrooms the other day, I decided to do stuffed mushrooms as a main dish rather than just an appetizer. These were very easy and very good!

Heat oven to 375.
Grease a 9x13 inch baking dish with olive oil.
Pop stems out of mushrooms. Take about half of the stems and mince them, the rest you can throw away. In a medium skillet, heat 1 Tbl olive oil over medium heat. Add onions and garlic and saute until onions begin to turn transparent. Add mushroom stems, basil, and italian seasoning. Cook about 3 minutes. Add the other Tbl olive oil, bread crumbs (reserving a little for sprinkling on the tops), salt, and pepper to the skillet, stir to combine. Pour in the Marsala wine and stir until liquid has cooked off. Remove from heat, stir in Daiya and mix well. Carefully stuff filling into mushroom cavities, overflowing them slightly. Place them in the baking dish. Sprinkle the tops with the rest of the bread crumbs and bake 30-45 minutes, depending on how closely packed the mushrooms are in the dish. Check the mushrooms often after 30 minutes, take them out if the mushrooms themselves become very dark.
Use caution, these little buggers really retain their heat on the inside! I burned my tongue on one 20 minutes after they came out of the oven!

We had these with a big helping of quinoa cooked in vegetable broth and sauted onion (the other half of the one called for in the recipe!), and roasted green beans.